French toast that looks and tastes like a jam donut?...Yes, please! I call this a Fronut, and all you need to make it are a handful of ingredients and 10 minutes. It's easy, absolutely heavenly, and you can enjoy it for breakfast, snack, or dessert!
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You absolutely NEED this recipe in your life! It's a vegan French toast x jam donut hybrid that I've lovingly been calling a Fronut and it is RIDICULOUS!
It tastes like a jam donut, it's quick, it's easy, and it's SO delicious. Enjoy for breakfast, afternoon coffee snack, or after-dinner dessert. You're going to love it!
Ingredients
Here is what you need at a glance, along with some ingredient notes:
- Bread roll - A soft white and fluffy one. You could even use a leftover hamburger bun. If you are gluten-free use a gluten-free bread roll.
- Jam/jelly - Use your favorite. I always have Bonne Maman in the house and used their strawberry flavor for the fronut in the photos/video. You could also use vegan lemon curd, homemade fig jam, or chocolate spread instead!
- Dairy-free milk - Any variety such as cashew milk, soy milk, almond milk, plain or vanilla flavored, sweetened or unsweetened. It doesn't matter.
- Cornstarch - This makes the outside golden, crusty and yummy when you fry it.
- Vanilla - For delicious flavor.
- Sugar - I think jam/jelly donuts should be coated in granulated white or cane sugar for the ultimate texture, but some people love a powdered sugar coating. Use whichever you prefer! Wondering about vegan sugar brands? See the FAQs.
- Vegan butter - This is for frying and gives the donut a really nice rich buttery flavor. It's way better than using oil so I don't recommend switching it out.
How To Make A Fronut
Here's a quick visual walkthrough of how to make this easy-peasy single-serve Fronut, (or watch the recipe video to see me make it):
1 - Cut a hole in one side of a perfectly fluffy bread roll.
2 - Fill the hole with jam/jelly of choice then plug the hole back up.
3 - Mix up the quick egg-free French toast custard.
4 - Dip the bread roll in the custard on all sides.
5 - Fry in melted vegan butter or oil until golden brown on all sides.
6 - Roll in LOADS of sugar then eat ravenously while still warm.
That's it, you're done. Please don't come back to blame me when you're making Fronuts on the daily. I will not be held responsible for your downfall! 😆
Recipe FAQs
Here in Canada the 2 big sugar producers, Rogers and Red Path, are both vegan and in the UK and Europe pretty much all sugar is vegan. If you are in the US you will need to be more careful and research what brands are vegan in your area. Some common ones that you should be able to find easily and that are vegan include Wholesome Sweeteners, Kirkland Organic Cane Sugar, Trader Joes, Bob's Red Mill, Florida Crystals, Billington's, Michigan Sugar Company, Imperial, Now Foods, and In The Raw. Also, all organic sugar is vegan wherever you are in the world.
I tested this in my air fryer and the fronut did not turn out as good as it does when pan-fried. It gets too dry and crusty, the sugar won't stick at all, and it doesn't taste fried (which a jam donut should). So, no I don't recommend air frying it. It's just as quick in a pan anyway!
Recipe
Fronut (Jam Donut French Toast)
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 fluffy white bread roll , gluten-free if necessary
- 2 tablespoons jam , jelly, lemon curd, or chocolate spread.
- 2 tablespoons granulated white, cane, or powdered sugar
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- small pinch fine sea salt
- ¼ cup (60 ml) dairy-free milk
- 1 tablesoon dairy-free butter
INSTRUCTIONS
- Take the bread roll and using a small sharp knife cut out a small piece about 1 inch to 1½ inch in diameter (depending on the size of the roll) from the top middle area of the bread roll. Cut just a little over half way in depth. Not too far or you'll cut through the bottom of the roll. Cut downwards in a square or a circle shape first, then get the knife sideways underneath to cut the piece off and lift it out. Make sure you keep the bottom of the roll intact and try to keep the little piece as neat as you can as you will need it to plug the hole up.
- Fill the hole about ¾ full with jam or then plug up the hole with the piece of bread you cut out. Put it in the hole like doing a jigsaw puzzle so it's in exactly the same position as it was when it came out.
- In a small bowl that the bread roll will easily fit in, add the cornstarch, vanilla, and salt. Gradually add the milk and mix well, working out any lumps as you go.
- Place a small non stick pan over a medium heat with 1 tablespoon of dairy-free butter and let it preheat.
- Dip the bread roll in the milky mixture. Top, bottom and sides. When you turn it upside down don't let the plug fall out. Keep a finger over it. Give the roll a little shake to remove any excess then place in the hot pan. Don't move it until a nice golden crust has formed, then flip carefully and allow it to get nicely golden on the other side. It will take about 2 minutes on each side.
- Once the top and bottom are nicely golden use some tongs to hold it up and move it all around to brown the sides.
- While the fronut is frying, spoon the sugar onto a small plate.
- Remove the fronut from the pan and immediately coat in the sugar REALLY generously on all sides.
- Eat immediately. Be careful of the jam as it will be hot.
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Dee in Ottawa says
"this is amazing!!" - my 11yo
So fun, so easy.
Melanie McDonald says
Aw, that makes me very happy! Glad you're enjoying the recipe!
Hannah S says
I made this with hamburger buns- and not even nice ones, just the tiny $1.50/8 ones because that’s all my store had, and this was still so delicious and incredibly easy. I have a feeling this will be our go-to fun breakfast now. Thank you!
Melanie McDonald says
So pleased you enjoyed it, Hannah!
Sunny says
Oh Mel, you are a delight!
Hope you have a wonderful weekend. We're having sunshine and warm temps so I think you guys will, too, on the Island.
Julie Bachleda says
No No No High in calories way to much sugar and fried for just one. I love most of your recipes but I won't be making this one. Sorry!